Mugabe Midnight


This dry stout is really good. It has a thinner body than most stouts but the flavor is really awesome. Here is how we made it:

Mugabe Midnight

  • ~ 1/3 lb. Belgian Black Malt
  • ~1/3 Lb. US Roasted Non Malted Barley
  • ~1/4 lb. Briess American Wheat Malt
  • 2 Cans 3.31 lbs. Coopers Dark Malt Extract
  • 2 oz. Williamette Leaf Hops 5.4%
  • 1 oz. Yakima Magnum Hop Pellets 12.1%
  • 11 g. Dried Windsor Ale Yeast

Put two gallons of cold water along with all grain in a big pot and bring to a boil. Remove the grain just before it begins to boil. Add the Malt Extract and bring back to a boil. Slow boil it for an hour. For the whole boil add all the hops. Sparge when pouring it into the carboy. Aerate the Carboy for about three minutes once cool before adding the yeast.

Try it. Let me know what you think! We just drank the last bottle recently and it was good. I am almost out of homebrew, that means it is time to make more. Luckily my brand new stock pot is on the way and I have enough ingredients to make 2 more batches.

Upcoming beers: Scotch Ale and an IPA. One for the kegerator and one for the bottles… which one should go where? The question is important. The kegerated beer can only be shared by people at my house. The bottles can be shared elsewhere. This will take some thinking. Or I could call for a vote and do what you say. What do you think?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: